Cook the fettuccine in a large pot of salted boiling water until al dente. Drain the fettuccine, reserving half a cup of the cooking water, and set them aside
2
In a skillet over medium heat, melt the butter. Add the minced garlic and cook until fragrant, about 1 minute.
3
Add the white miso paste to the skillet and stir until combined with the butter and garlic.
4
Pour in the heavy cream and stir to combine. Cook for 1-2 minutes, or until the sauce has thickened slightly.
5
Add the cooked fettuccine to the skillet and toss with the sauce until the fettuccine is coated. Add some of the reserved cooking water if the sauce is too thick.
6
Stir in the grated parmesan cheese and chopped parsley.
7
Gently fold in the flaked salmon.
8
Season with salt and pepper to taste and serve hot.
